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Heat the olive oil in a soup pot over medium heat, then add the onion,
fennel, and a pinch of salt and saut until golden, about 4 minutes. Stir
in the carrots, orange zest, cumin, cinnamon, allspice, red pepper
flakes, and 1/4 teaspoon of salt and saut until well combined. Pour in
1/2 cup of the broth and cook until the liquid is reduced by half.
Add the remaining 7 1/2 cups broth and another 1/4 teaspoon salt
and cook until the carrots are tender, about 20 minutes.
In a blender, puree the soup in batches until very smooth, each
time adding the cooking liquid first and then the carrot mixture. If
need be, add additional liquid to reach the desired thickness.
Return the soup to the pot over low heat, stir in the orange juice,
lemon juice, maple syrup, and a pinch of salt, and gently reheat slowly.
Do a FASS check. Does it need a squeeze of lemon, a pinch or two of
salt, or a drizzle of maple syrup?
Serve garnished with a drizzle of the Cashew Cream.
Variation: With a little rearranging, you can create a carrot, coconut, and curry soup. Omit the chopped fennel, red pepper flakes, and
allspice and add 1 teaspoon of curry powder with the cinnamon and
cumin. At the end of the cooking process, stir in 1 cup of coconut
milk before blending, then do a FASS check; youll probably want to
add an extra pinch of salt and a squeeze of lime.
Prep Time: 30 minutes Cook Time: 35 minutes
Stor age: Store in an airtight container in the refrigerator for up to 4 days or
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Whisk the orange juice, lemon juice, olive oil, ginger, and salt together
until thoroughly combined. Put the carrots in a mixing bowl, drizzle
with half of the dressing, and toss until evenly coated. Place the carrots on one side of a shallow serving bowl. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly
coated. Place the beets in the serving bowl next to the carrots for a
beautiful contrast of red and orange. Top with the chopped mint before
serving.
Prep Time: 10 minutes Cook Time: Not applicable
Stor age: Store in an airtight container in the refrigerator for 3 to 5 days.
Per Serving : Calories: 50; Total Fat: 2.5 g (0.4 g saturated, 1.7 g mono-
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Protein-Building Foods
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Preheat the oven to 325F and line a baking sheet with parchment
paper.
Combine the egg whites, maple syrup, brown rice syrup, and salt
in a saucepan over medium heat and cook, stirring constantly, until
just warm, about 1 minute. Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just
begins to sizzle and is slightly dry, about 2 minutes. Remove from the
heat and let cool for a few minutes.
Using a teaspoon and your fingers, form the dough into 24 small
mounds on the prepared pan. Bake for 20 to 25 minutes, until golden
brown. Let cool completely before serving.
Variation: For a more decadent dessert, dip the macaroons in
chocolate. Chop your favorite dark chocolate and place it in a dry metal
or glass bowl and set it over a pan of gently simmering hot water (or
use a double boiler if you have one). Stir the chocolate constantly
until just melted, then remove it from the heat. Now for the fun part:
Dip the macaroons into the melted chocolate, then place them on a
pan or plate lined with wax or parchment paper. Chill in the refrigerator until the chocolate hardens, then enjoy!
Prep Time: 10 minutes Cook Time: 20 minutes
Stor age: Store in an airtight container at room temperature for 5 to 7 days.
Per Serving : Calories: 55; Total Fat: 3 g (2.7 g saturated, 0.1 g monounsatu-
Sweet Bites
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The information in this book is based on the experience and research of the authors. It is not
intended as a substitute for consulting with your physician or other health-care provider. Any
attempt to diagnose and treat an illness should be done under the direction of a health-care professional. The publisher and authors are not responsible for any adverse effects or consequences
resulting from the use of any of the suggestions, preparations, or procedures discussed in this book.
Copyright 2009 by Rebecca Katz
Foreword copyright 2009 by Keith I. Block, MD
Photographs copyright 2009 by Leo Gong
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,
a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks
of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Katz, Rebecca.
The cancer-fighting kitchen : nourishing big-flavor recipes for cancer
treatment and recovery / by Rebecca Katz with Mat Edelson.
1st ed.
p. cm.
Includes bibliographical references and index.
Summary: A cookbook for cancer patients with more than 100 specially formulated recipes for
their specific nutritional and appetite needs, featuring a step-by-step guide to nutritionally preparing
for chemotherapy and radiation, and using powerhouse ingredients to create a cancer-fighting
culinary toolkit Provided by publisher.
1. CancerDiet therapyRecipes. I. Edelson, Mat. II. Title.
RC271.D52K375 2009
641.5631dc22
2009014359
ISBN 978-1-58761-344-9
Printed in China
Cover and text design by Chloe Rawlins
Food styling by Jen Strauss
Prop styling by Harumi Shimizu
10 9 8 7 6 5 4 3
First Edition
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